OSTSEE-KAAS Farmer's Cheese - Gouda Old
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- Express shipping 8.99€
- Saturday delivery 14.99€
Product information
Nutritional values
About Ostsee-Kaas
Dear cheese lovers,
I'd like to take this opportunity to introduce myself. My name is Pieter Maat, and in 1995, at the age of 24, I moved from the Netherlands to beautiful Mecklenburg-Western Pomerania as an entrepreneur. I started as a one-man business, purchasing cows and calves from local farmers with the aim of ultimately marketing them as profitably as possible. I now employ a team of 20 trained and highly motivated employees who take care of animal welfare and the smooth running of the company on a daily basis.
A few years ago, together with Thomas Telaar and Björn Müller, I founded the Slaughterhouse in Perleberg There, too, we work according to the motto: “Quality over quantity” and produce daily first-class steaks with the intention of strengthening regionality and animal welfare. The situation is similar at the "Am Recknitztal" dairy farm, where I became a member in 2016 after a long-standing business relationship.
Over the past few years, my professional career has allowed me to gain a wealth of insight and experience in agriculture. Unfortunately, I've increasingly realized that some agricultural processes do not align with my personal philosophy. Therefore, it's hardly surprising to me that agriculture is increasingly being viewed negatively by the public. As a visionary and entrepreneur, however, I have made it my mission to improve these processes and fight for greater animal welfare, sustainability, and regionality.
This is what my future visions for sustainable agriculture look like:
- more biodiversity, i.e. more biological diversity of ecosystems
- Minimizing feed purchases and thus optimal use of our 450 ha grassland area
- Minimizing the purchase of mineral fertilizers, maximum use of farm-made organic fertilizers based on manure from our own biogas plant
- Adoption of a new fertilizer regulation that protects against over-fertilization
- CO2-neutral production
- More animal welfare through the construction of a spacious, comfortable and modern stable facility
- Appreciation of the animals and their products through in-house cheese production
The last point in this list brings me to a project close to my heart: the cheese. 
Personally, I'm a huge cheese lover and am therefore all the more delighted to have been given the opportunity to produce my own cheese. Since the market already has a lot to offer in this area, this will be a special challenge in the coming years, one that I'm eager to take on. After all, my goal is not only to market a high-quality product; above all, I want to raise awareness of cheese as a product and the dairy cows that produce it.
For this reason, we have selected only the finest cheesemakers to process our milk, which—where else?—can be found in the Netherlands. The milk from our cows will now be processed into a special Gouda farmer's cheese by Swiss cheesemaker Robert Scheuer in a small Dutch village. The unique feature of this cheese production is that the milk is only gently thermized and not pasteurized, thus preserving important nutrients. The cheese is then stored on wooden boards until it is sold, where it can mature in peace.
With our Gouda farmer's cheese from sustainable and future-oriented agriculture, where animal welfare is our top priority, we have created a product that is not only convincing in terms of quality and taste, but also in its origin.
Try it yourself, I'm sure you'll love the cheese!
Your Pieter Maat
Dear cheese lovers,
I'd like to take this opportunity to introduce myself. My name is Pieter Maat, and in 1995, at the age of 24, I moved from the Netherlands to beautiful Mecklenburg-Western Pomerania as an entrepreneur. I started as a one-man business, purchasing cows and calves from local farmers with the aim of ultimately marketing them as profitably as possible. I now employ a team of 20 trained and highly motivated employees who take care of animal welfare and the smooth running of the company on a daily basis.
A few years ago, together with Thomas Telaar and Björn Müller, I founded the Slaughterhouse in Perleberg There, too, we work according to the motto: “Quality over quantity” and produce daily first-class steaks with the intention of strengthening regionality and animal welfare. The situation is similar at the "Am Recknitztal" dairy farm, where I became a member in 2016 after a long-standing business relationship.
Over the past few years, my professional career has allowed me to gain a wealth of insight and experience in agriculture. Unfortunately, I've increasingly realized that some agricultural processes do not align with my personal philosophy. Therefore, it's hardly surprising to me that agriculture is increasingly being viewed negatively by the public. As a visionary and entrepreneur, however, I have made it my mission to improve these processes and fight for greater animal welfare, sustainability, and regionality.
This is what my future visions for sustainable agriculture look like:
- more biodiversity, i.e. more biological diversity of ecosystems
- Minimizing feed purchases and thus optimal use of our 450 ha grassland area
- Minimizing the purchase of mineral fertilizers, maximum use of farm-made organic fertilizers based on manure from our own biogas plant
- Adoption of a new fertilizer regulation that protects against over-fertilization
- CO2-neutral production
- More animal welfare through the construction of a spacious, comfortable and modern stable facility
- Appreciation of the animals and their products through in-house cheese production
The last point in this list brings me to a project close to my heart: the cheese.
Personally, I'm a huge cheese lover and am therefore all the more delighted to have been given the opportunity to produce my own cheese. Since the market already has a lot to offer in this area, this will be a special challenge in the coming years, one that I'm eager to take on. After all, my goal is not only to market a high-quality product; above all, I want to raise awareness of cheese as a product and the dairy cows that produce it.
For this reason, we have selected only the finest cheesemakers to process our milk, which—where else?—can be found in the Netherlands. The milk from our cows will now be processed into a special Gouda farmer's cheese by Swiss cheesemaker Robert Scheuer in a small Dutch village. The unique feature of this cheese production is that the milk is only gently thermized and not pasteurized, thus preserving important nutrients. The cheese is then stored on wooden boards until it is sold, where it can mature in peace.
With our Gouda farmer's cheese from sustainable and future-oriented agriculture, where animal welfare is our top priority, we have created a product that is not only convincing in terms of quality and taste, but also in its origin.
Try it yourself, I'm sure you'll love the cheese!
Your Pieter Maat
Responsible food business operator: see imprint
Know where it comes from
Our milk is selected by the finest cheesemakers, who—where else?—can be found in the Netherlands. The milk from our cows is then processed into a special Gouda farmer's cheese by Swiss cheesemaker Robert Scheuer in a small Dutch village. The unique feature of this cheese production is that the milk is only gently thermized and not pasteurized, thus preserving important nutrients. The cheese is then stored on wooden boards, where it can mature in peace until it is sold.
With our Gouda farmer's cheese from sustainable and future-oriented agriculture, where animal welfare is our top priority, we have created a product that is not only convincing in terms of quality and taste, but also in its origin.